Enjoy our Farmers Market Recipes

Beef and Leek Potpie With Chive Crust

Submitted by: Bart Henshaw on May 31, 2008

Natural beef, chives, leeks (or their West Virginia cousin ramps), celery, carrot, peas, garlic are all available at Market during the summer.

Crust:
1 1/4 cups all purpose flour
2 tablespoon chopped fresh chive
1/4 teaspoon salt
1/4 cup vegetable shortening
1/4 cup ice water

Combine first three ingredients in a medium bowl. Cut in shortening with two knives or pastry blender. Sprinkle ice water over mix. 1 tablespoon at a time. Toss with a fork until moist and crumbly. Press mix into a disk shape and wrap in plastic wrap and chill about 30 minutes.

Filling:
1 1/2 pounds of chuck roast trimmed and cut into cubes
4 cups of thinly sliced leeks or 2 cups of sliced ramps
1 1/2 cups of carrot, divided
2 1/4 cups beef broth
1 cup finely chopped celery, divided
3 tablespoons flour
1 teaspoon fresh minced garlic
1 1/2 cups cubed
1 teaspoon fresh chopped rosemary
potato
1 teaspoon fresh chopped thyme
1 cup thawed peas
1/2 cup dry red wine

Heat a Dutch oven with cooking spray and add beef, sauté for 8 minutes. Remove meat and set aside. Add leek to the pan and sauté for 4 minutes, add half of the carrot, half of the celery and garlic and cook for 2 minutes. Stir frequently.

Return beef to the pan, add rosemary and thyme and continue cook for 1 minute. Stir in wine, cook 30 seconds stirring constantly. Stir in 1 1/ 2 cups of the beef broth, bring to a boil then reduce heat and allow to cook for one hour or until meat is tender. Stir the remaining broth and flour together until smooth, set aside.

Preheat oven to 400 degrees.

Stir remaining carrot, celery, and potato into cooked meat and cook about 10 minutes. Add peas. Add the flour mixture, bring to a boil and allow to cook for one-minute (to thicken) stir constantly. Transfer mixture to an 11X7 baking dish coated with cooking spray.

Roll dough out into an 8 X 12 rectangle. Place dough over the beef mixture, press edges to seal. Cut 5 slits in the crust to allow steam to escape. Cook for 20 minutes or until crust is light brown.